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Topped with Truffle Oil and served with Garlic Aioli 8.
Wild Mushroom Arancini
Fried Risotto Rice Balls with Sautéed Wild Mushrooms and Fontina Cheese, topped with House Made Tomato Sauce 12.
Beef and Sausage Meatballs
Creamy Polenta, House Made Tomato Vodka Sauce 12.
Garlic Shrimp Risotto
Shrimp sautéed in Garlic, Butter, Red Peppers and White Wine over Creamy Risotto 15.
Bacon and Apple Tart
Puff Pastry topped with Goat Cheese, Roasted Apples, Bacon and Saba Grape Drizzle 12.
Crispy Brussel Sprouts
Crispy Pancetta, Thyme, Balsamic Reduction 9.
Roasted Cauliflower and Broccoli
Served in a Creamy Manchego and White Cheddar Sauce 10.
Three Local and Artisan Cheeses, Honey, Smoked Almonds, Seasoned Fruit, Berry Jam, Rosemary Crackers 14.
Two fried cakes of Halibut, Shrimp and Bay Scallops served over Mixed Greens and topped with Citrus Aioli 16.
Seasonal House Salad
Mixed Greens, Local Citrus, Pomegranate, Feta Cheese, Creamy Champagne Vinaigrette 9.
Tavern Caesar Salad
Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 9.
Sandwiches and Burgers
Red Tavern Bacon Burger
Brioche, Gorgonzola Cheese, Little Gem Lettuce, Bacon Onion Jam, served with Truffle Frites or Mesclun Salad 15.
House made Ricotta and Potato Gnocchi served with Italian Sausage and Kale in a White Wine and Butter Pan Sauce 18.
Wild Mushroom Pasta
Assorted Wild Mushrooms tossed with Fettuccine Pasta in a Light Cream Sauce topped with Parmesan Cheese 18.
Red Tavern Signature Meatloaf
Grilled Niman Ranch Pork and Beef Meatloaf served over Crème Fraiche Mashed Potatoes with Green Beans topped with Persimmon Chutney and Bacon Crisps 20.
Pan Seared Mary’s Chicken and Risotto
Pan Seared skin on Chicken Breast and Brussel Sprouts Shavings served over a creamy Risotto, topped with Balsamic Drizzle and Herbed Ricotta 20.
Grilled Filet Mignon
8 Ounce Filet Mignon served with Roasted Asparagus over Gratin Potatoes topped with a Gorgonzola Cream Sauce 32.
Grilled Lamb Chops
Served with Bloomsdale Spinach over Sardinian Couscous topped with Italian Salsa Verde 24.
Pan Seared Salmon
Served over Cauliflower Puree with Roasted Leeks and Fennel in Citrus Beurre Blanc 24.
Portuguese Orange Cake served with Orange Sorbet 8.
Baked Apple and Pecan Crumble with Vanilla Gelato 8.
Sticky Toffee Pudding
A rich molasses cake served with Vanilla Gelato and Caramel 8.
Candied Orange Slice 7.
(choose one please)
(choose one please)
Raspberry Chocolate Blackberry Cabernet